Fabulous Fall RecipesThe leaves fall from the trees which surround us, and crunch beneath our feet. The wind whisks us away and kisses our face with its crispness. It’s fall! And here are recipes for an entirely fall-flavored meal. We start off with autumn minestrone soup, followed by an apple bacon gorgonzola salad drizzled with sweet balsamic vinaigrette, followed by creamy dijon rosemary chicken, and ending with a layered pumpkin delight!Central Market is just a short walk away from Steeple View Lofts where you can find many of the ingredients to use in these recipes! Enjoy!Autumn Minestrone Soup by Cooking ClassyServes 6
2 medium carrots, diced1 medium yellow onion, chopped1 T olive oil3 cloves garlic, minced6 c vegetable broth2 1/2 c diced yukon gold potatoes2 1/2 c diced butternut squash (I bought it pre-cut)1 medium zucchini, ends trimmed, sliced into half moons or quarters1 (14.5 oz) can diced tomatoes2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)2 1/2 tsp minced fresh thyme (or 1 tsp dried)2 bay leavesSalt and freshly ground black pepper2/3 cup dry ditalini pasta (optional)2 cups packed chopped kale (thick ribs removed)1 (14.5 oz) can red or white kidney beans, drained and rinsedShredded parmesan cheese, for serving (optional)
Heat olive oil in large pot over medium-high heat. Add onions and carrots and sautee 3 minutes.Add garlic and sautee 1 minute longer.Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil then and stir in pasta if using.Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.Remove bay leaves, serve warm with parmesan cheese.Apple Bacon Gorgonzola Salad (With Sweet Balsamic Dressing) by Life in the LofthouseINGREDIENTS1 (12 oz.) bag Spring salad mix2 hearts Romaine lettuce, rinsed then chopped6 slices Applewood smoked bacon, cooked then crumbled (or you can use the packaged pre-cooked bacon pieces)1/2 c dried cranberries1 large Granny Smith apple, sliced1/2 c toasted pecans1/2 c Gorgonzola cheeseSweet Balsamic Vinaigrette1/2 c vegetable oil1/4 c sugar3 T good balsamic vinegar1/8 t dry mustard (or a squeeze of dijon mustard)Few twists of freshly cracked pepperInstructions
Place all ingredients in a large bowl. Toss to combine.
FOR VINAIGRETTE: Combine all vinaigrette ingredients in a medium bowl. Whisk together until combined. It takes a couple minutes. Pour dressing over the top of salad and gently toss again. Serve immediately and enjoy!
Creamy Dijon Rosemary Chicken by Salt & Lavender5 minute prep, 20 minute cook-time, serves 4 hungry peopleIngredients2 boneless, skinless chicken breasts, cut in half lengthwiseFlour, for dredging1 T olive oil1 T butter3 sprigs fresh rosemary1/2 c white wine3 cloves garlic, minced3 T Dijon mustard1 cup heavy/whipping creamSalt & pepper, to taste
Heat olive oil and butter on medium-high heat in large skillet.
Cut chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
Fry chicken for 5 minutes per side and then remove from pan and set aside.
Remove rosemary needles from stems and add needles to the pan. Let rosemary cook for about a minute.
Add wine, garlic, and Dijon mustard. Stir until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until chicken is cooked through and sauce has thickened. Season with salt and pepper as desired.
Layered Pumpkin Delight Dessert by Lil’ LunaINGREDIENTS1 c flour½ c butter (softened)½ c plus ¼ c pecans, chopped and divided8 oz. cream cheese, softened1 c powdered sugar3 c whipped topping, divided2½ c milk3 sm pkgs. white chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes1 (15 oz.) can pumpkin puree1 t pumpkin spiceINSTRUCTIONS
Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.